Potato Crusted Halibut with Smoky Mustard Beurre Blanc

Potato Crusted Halibut with Smoky Mustard Beurre Blanc

For Fish:

                        Red skin or Yukon Gold potatoes, sliced

                        Egg wash, beaten egg with little water

3-4                   Halibut filets

                        Salt and pepper to taste

1 Tbsp.            Butter

1 Tbsp.            Olive oil

For Beurre Blanc:

1 cup               White wine

1/2 cup            White vinegar

2 Tbsp.            Shallots

4                      White peppercorns

1                      Lemon, juiced

3/4 lb.              Butter, diced

1 Tbsp.            Robert Rothschild Anna Mae’s Smoky Mustard


Slice potatoes on mandoline to create very thin potato slices. Season filets with salt and pepper. Brush top of halibut filets with egg wash. Place thin slices of potato over egg washed filets overlapping to create a scale effect. Heat butter and oil in frying pan. Place filets, potato side down into frying pan. Tilt frying pan slightly when adding filets to reduce oil from spattering. Fry until the potato is browned and slightly crisped. Then flip the filets. Place pan with fish in 375 degrees F oven for about 5-8 minutes. While fish is cooking in oven, begin to prepare the Mustard Beurre Blanc sauce. In shallow pan, add the wine, vinegar, shallots, peppercorns and lemon juice. Reduce liquid by 2/3. Slowly whisk the cubes of butter one at a time into reduced wine mixture to create an emulsion. After all the butter is incorporated into sauce, whisk in the Anna Mae’s Smoky Mustard. Strain sauce through sieve and keep warm on stove. To serve: Pour some Mustard Beurre Blanc Sauce onto a plate, then place the potato crusted halibut on top of sauce. Garnish with some sautéed spinach.